1 of 6 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (343g) Recipe makes 2 servings The following items or measurements are not included below: red wine vinegar 1 roasted red peppers
Calories 386
Calories from Fat 106		(27%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 959mg		39%
Potassium 675mg		19%
Total Carbohydrate 58.4g		19%
	Dietary Fiber 11.8g	47%
	Sugars 3.2g
Protein 15.2g		30%
detailed view... how is this calculated?

Menus using this recipe:

Hilda's Kitchen

Leggy Peggy

people who like this recipe also like:

Sweet and Tangy Sloppy Joes

By: Kelly M.

Anme's Apple Crumb Pie

By: Anme

Garlic and Walnut Sauce

By: Geema

Ww Loaded Baked Potatoes

By: TeresaS

Roast Garlic Balsamic Vinaigrette

By: ROV Chef

Chickpea Salad With Cumin Vinaigrette

Recipe #220871 | 10 min | 10 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Apr 5, 2007

No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.

SERVES 2 -4 (change servings and units)

Ingredients

1 tablespoon red wine vinegar
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons capers, drained
1 1/2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons olive oil
1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
1 tomato, chopped
1 roasted red pepper, drained and chopped (from a jar)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
sea salt, to taste
pepper, to taste
1/4-1/2 cup feta cheese

Directions

1
Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
2
Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
3
Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Green Herb Seasoned Salt

Bourbon Balls

Veggiewiches With Avocado Spread

Chili's Ranch Dressing

Simply Sweet Pickles (No Processing Required)

Featured Reviews for This Recipe

From: JanuaryBride

On Nov 17, 2009

Definitely intense flavors. I love all the ingredients in this dish, so it is of no surprise that it was enjoyed. The only changes I made were to decrease cumin to 1 tsp, decreased the oil to 1 tsp (and didn't miss it), used a couple pinches of dried thyme instead of fresh (it's raining and I was too lazy to run out and pick me some LOL) and I omitted the salt (didn't miss it). I did add a pinch of sugar, as per another reviewers recommendation which was perfect. I felt the lemon and cumin (even though I only added 1 tsp) overpowered the dish a bit. I would consider making it again and decrease both those ingredients to sheer bliss! THanks for posting.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Needles

On May 21, 2009

This is delicious stuff. Very intensely flavored. I tossed the leftovers with some leftover pasta and had a wonderful lunch the next day. Thanks for a great recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: FrVanilla

On Mar 27, 2009

OMG! This salad beats out every other chickpea salad I've ever had. I love that it's spicy! The tomatoe cuts the spicyness, the feta compliments the salad perfectly and the vinegrette is so flavorful. The only change I made was to leave out the capers. Made for Vegn Swap 8. I will make again and again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: free-free

On Jun 17, 2007

This is a great salad...I adore chickpeas and the vinaigrette dressing of this recipe is a fantastic new way to enjoy them. I had a roasted red pepper and some roasted garlic on hand so I used them instead of the jarred version...I did all the rest per Kumquat's instructions. I LOVED this dressing...the heat of the red pepper/cumin/paprika & the salty sweetness of the caper all complimented the buttery bean wonderfully. The thyme and and parsley were perfect additions. I almost skipped the feta because I felt it was finished without it - but after deciding to add some, did a taste test... liked the extra layer of flavor and added a full 1/4 cup. A wonderful combination of ingredients...a simple salad that has a unique quality of flavors making it special...PERFECT for the warmer weather when you want to enjoy something tasty, yet not involve yourself with too much prepping. I thought this was a clever twist on a summer salad and like the fact that you really could enjoy it year round because of the easily accessible ingredients!! Thanks so much for sharing!!

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 16 reviews